20-MINUTE CHICKEN RAMEN STIR-FRY

In 20 minutes, you can make this Chicken Ramen Stir-Fry for dinner tonight. It tastes better than take-out, has less than 400 calories, and it’s fast (did I mention that?). The secret? Quick-cooking ramen noodles. Toss those sodium-packed flavor packets they come with and make a quick sweet and sour sauce – they’ve got nothing on this fresh, real food version.

INGREDIENTS

Sauce:

• ¼ cup Low-Sodium Soy Sauce
• 1 Tbsp Cornstarch
• ¼ cup Low-Sodium Chicken Stock
• 1 Tbsp Rice Vinegar
• 2 Tbsp Brown Sugar
• 3 cloves Garlic, chopped

Stir-Fry:

• 6 oz Ramen Noodles (Instant Ramen works best, but discard any flavor packets)
• 2 Tbsp Cooking Oil, divided
• 1 lb Boneless, Skinless Chicken Breast, chopped
• 8 oz Broccoli Florets, fresh or frozen
• 2 Green Onions, chopped (opt)
• 1 Tbsp White Sesame Seeds (opt)

INSTRUCTIONS

1. In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
2. Put ramen in a large bowl and pour very hot tap water over it (I let the water run for a minute to get steaming hot). Set it aside to let the noodles soften.
3. While noodles soak, toss chicken with some salt and pepper.
4. Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
5. Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).
6. Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
7. Meanwhile, drain ramen noodles and add them to the pan. Add chicken to the pan and toss everything to coat in sauce.
8. Remove form heat and add green onions and sesame seeds, if using. Serve immediately!

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